These easy one-bowl keto brownies have a secret ingredient to make them extra fudgy and chewy. This might just be the ultimate keto brownie recipe and no one can tell they are low carb and gluten-free. At less than 4g total carbs, you can dig in with gusto!
Remember some time ago when I promised to do more basic keto recipes on this blog? Well these easy and super fudgy keto brownies are part of that promise. I have to tell you, I had a hard time making myself do it. I have no shortage of keto brownie recipes on this blog but none of them are plain brownies. They are all fancy brownies. Because as much as I like a regular old brownie, what I really like to do is top it with all sorts of delicious frostings and glazes and fillings and the like. I can’t help myself, fancy is what I like to do. I figure that if you want a basic brownie, you can take any of my other recipes and leave out the toppings or fillings and there you have it. You could use any one of these brownie recipes.
A whole lot of keto brownie recipes!
See what I mean? And the base of any one of these recipes would make great plain brownies.
But I am also a tinkerer. I like to experiment and mess around with my own recipes, trying new tricks and new ideas, to see if I can find the perfect recipe for this or that. I also know that the texture of something like brownies is as much a matter of taste as anything else. Some people like them a bit on the cakey side but I’ve always been partial to really dense, fudgy brownies. And other things matter too. Some people want dairy-free keto brownies, while others may prefer coconut flour over almond flour. Or vice versa.
So while I am indulging the request for some basic brownies, I also promise to never stop tinkering, never stop experimenting, and to always be trying to perfect my own recipes. And truth be told, that tinkering makes me as happy as it does you! It’s pure joy for me. Sometimes the tinkering results in failure. But more often than not, I find a great new way of making my favorite low carb recipes.
The Secret to Chewy Keto Brownies
Now, this particular keto brownie recipe has a fun little secret ingredient, and it’s a trick I stole from one of my own recipes. And that would be a tablespoon of grass-fed gelatin.
I figured if it can help make my low carb ginger cookies chewier it couldn’t hurt to try adding it to brownies, right?
Absolutely right! It worked perfectly and deliciously. It made the brownies puff up more as they were baking, which surprised me. But then as they sat and cooled, they sunk a bit and re-densified. That’s totally a word, right?
If you happen to own my Easy Keto Desserts book, you may notice a close resemblance with the One Bowl Brownies. It is true, they are very similar, except these have butter and gelatin, and a little water to thin out the batter. Those are fabulous dairy-free brownies and I adore them as well. The texture on those is about as close to conventional brownies as I’ve ever tasted. I think it’s the fact that I skipped adding melted unsweetened chocolate and just went with all cocoa powder as well as a liquid oil.
If you want to be dairy-free, you could easily swap out the melted butter here for avocado oil instead. It’s so good that way too!
Be sure to try my homemade sugar-free chocolate chips. They are perfect for this recipe.
Want all the best keto brownie recipes? Check out my Keto Desserts page!
These easy one-bowl keto brownies have a secret ingredient to make them extra fudgy and chewy. This might just be the ultimate keto brownie recipe and no one can tell they are low carb and gluten-free!
- 1/2 cup butter melted
- 2/3 cup Swerve Sweetener
- 3 large eggs
- ½ teaspoon vanilla extract
- ½ cup almond flour about 50g
- 1/3 cup cocoa powder
- 1 tbsp grassfed gelatin
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1/4 cup water
- 1/3 cup dark chocolate chips, sugar-free optional
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Preheat the oven to 350F and grease an 8x8 inch baking pan.
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In a large bowl, whisk together the butter, sweetener, eggs, and vanilla extract.
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Add the almond flour flour, cocoa powder, gelatin, baking powder, and salt and whisk until well combined. Stir in the water to thin the batter. Stir in the chocolate chips, if using.
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Spread the batter in the prepared baking pan. Bake 15 to 20 minutes, until the edges are set but the center still seems a tiny bit wet.
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Remove and let cool completely in the pan.
Michael Krupar says
These sound very yummy and EASY. I’ve been looking for just a basic brownie recipe so I’ll be trying these.
Con says
They tasted like a very similar mug cake I have made. These were very good but took 35 minutes to cook and they were “cakey” not brownie texture.
Carolyn says
User error, then. You clearly over-baked them if they were cake-y. You say they took longer to bake but if you want fudgy brownies, you have to take them out earlier… as specified in the blog post and the instructions.
Kim Smyth says
I can’t wait to try these today, but I don’t have any grass-fed gelatin. Is there a sub? Plus, I have no chocolate chips, however, I do have chocolate bars that are high cacao content-85%, so I will chop those up and use instead.
Carolyn says
No sub. You can skip it and they will still be delicious.
Venus says
Can i use liquid stevia?
Carolyn says
This recipe relies on a bulk sweetener like swerve to have the right consistency. I am not sure it would work with a concentrated liquid sweetener.
Jules says
Is Knox unflavored gelatine ok if I can’t find any in store in a pinch?
Carolyn says
Some readers have said it works and some have said it clumps up. I’ve never tried it myself.
Lauren says
I ised one envelope of knox geletin mixed with the 1/4 cup of water before adding. The brownies were amazing!
Carolyn says
Thanks for the tip!
Melanie says
Would this be in addition to the 1/4 of water the recipe calls for?
Hsama says
Thanks for the tip!
Renee says
Add the gelatin to the 1/4 cup of (warm) water. I found this makes all the difference!
ROXANNE CAHILL says
Omg they are very good the only thing I had no gelatine I replaced with a couple of table spoon of cream they are amazing ty fir sharing
Melissa says
It’s what I have used and I haven’t had any problems with it.
Cristina Bramblett says
If I may, I also didn’t have gelatin but did have xatham gum. I’m new to baking however, so I only added 1/4 tsp. Definitely required longer baking time, I kept adding 5 minutes until it didn’t jiggle much maybe 25-30 minutes total. It turned out incredibly delicious! Finally got some gelatin & they’re in the oven now, I’m sure it will still be delicious. Thanks so much for your amazing recipes Carolyn!
Carolyn says
Glad it worked out!
Suz says
They are almost cooled and they are very Camby I wonder if I did something wrong. I didn’t want to over cook. Maybe they are undercooked.
Suz says
Cakey
patricia says
Look so good. Did you use the orange can or green can of gelatin?
Carolyn says
The orange can. The green can is not gelatin, it’s collagen.
Lori Kaumans says
Can’t wait to try these. I just saw another recipe for a chocolate chip cookie that had the addition of gelatin for chewiness. I’ve ordered my gelatin from Amazon and it should be here tomorrow. I’m trying this recipe as soon as I get it. 🙂
jkim says
Wow, only 1.2 net carbs per brownie? You have made my day! Thanks, Carolyn.
Jane says
I’m thinking this is VERY inspired by gnom-gnom’s brownies which I make all the time… I’m a baker and the ratios of cocoa, flour, butter are EXACTLY THE SAME…. you just added in baking powder and gelatin. 😏
Carolyn says
Actually no it’s not. While I have seen her recipe on Pinterest, I don’t copy ANYONE’s recipe. I’ve been doing this for a long LONG time and I have my own base recipes from which I work. I had to go check hers out to see if it the ratios really are the same. And they are similar but not “EXACTLY THE SAME” as you claim. First of all given that butter comes in sticks of 1/2 cups, it’s pretty standard to use that. Many of my other keto brownies that same amount.
Let’s look at the other difference too, shall we? Mine takes 1/3 cup cocoa powder, which is about 31g. Hers takes 80g. Not even close.
Mine takes 1/2 cup almond flour, which is about 50g. Hers takes 70g. Close but not the same.
Mine takes 3 eggs. Hers take 2.
Mine takes 1/4 cup water. Hers takes none.
Hmmmmmm. Not very similar ratios at all!
I am going to be blunt. I’ve been around on the low carb keto scene WAY longer than most other bloggers.I always always give credit to other bloggers when I am even remotely inspired by them – I do it frequently and we both benefit from the traffic and the SEO value. I always link to them. Very few bloggers give me the same courtesy. I guess they figure I’ve been around long enough, my recipes are fair game.
So let me be very clear. This recipe is my own invention after many years of working with low carb ingredients and creating low carb brownie recipes. And I absolutely resent the implication that it would be otherwise.
kathy mcgeehan says
I love you Carolyn! I don’t comment often but I’ve been following you for at least 3 years now and know that you are one of the most honorable bloggers out there. Just want you to know how appreciated you are! And.. I do have all 3 of your books, can’t wait for more.
Carolyn says
Thank you, Kathy.
Heather Chambers says
I second this statement! If you want to accuse someone if such things, perhaps she should have done some research first. Keep up the great work Carolyn!
Janice says
Wow, just wow!
Jane, how dare you?
If you read Carolyn’s blog you will see she always, always gives credit to other sources; even if she only gets an idea from them.
It’s both rude and unkind to post such a malignant comment.
Then to cap it off you aren’t even correct in the math you used to make your absurd statement.
Carolyn, speaking for myself and others we love the blog and appreciate your painstaking accuracy.
Carolyn says
Seriously, you’re gonna pile it on too like a “mean girl” bully?Carolyn put her in her place quite appropriately. Period, The end. Give it a rest.
Natasha says
Giiiiiiiiiiirl!! I can’t even tell you how many tried and failed brownie recipes I have attempted. This recipe is the BEST I have ever had, seriously it’s amazing! I thought it was impossible to ever find it but you out did yourself! Thank you for making all of my keto brownie dreams come true❤
Carolyn says
I am so delighted to hear that!!!
Christine Mayfield says
Carolyn, you are amazing and always give credit. Matter of fact, you and one other blogger are the only ones I’ve seen give credit for magic dough. I didn’t even know that was where the recipe originated from until your blog post! Shame on Jane for trying to accuse you of that. All this to say, this brownie recipe is delicious and so fudgy tasting. It is hard to eat just one! Just like your Blondies recipe.
Carolyn says
Thanks, Christine. I know my regular readers and followers know I am original and don’t copy recipes. And if I do get inspiration and/or make something from someone else with a few twists, I always give credit. It’s the right thing to do. I am an old school blogger, though. It seems many of the new folks don’t have any qualms about copying others.
Joy Tomlinson says
Carolyn, I am a recent follower but I could tell from your devoted followers on Facebook and their comments about sharing recipes and also how you conduct your blog and your comments that you have integrity. I appreciate that and you have gained yourself another faithful follower. Plus I already love your recipes! All I want for Christmas this year are all of your cookbooks! I have lost 85 lbs so far doing low carb and still have 50 to go plus help maintaining so I need your good recipes. Thank you for all of the hard work you do for us! (I am getting ready right now to go into my kitchen to bake these delicious looking brownies.)
Carolyn says
Thank you so much and congrats on your amazing weight loss! You can do this… for life!
Jessica says
Mine just came out of the oven and they look and smell amazing!!! Waiting for them to cool and can’t wait to try them! Thanks for such a quick and easy recipe. I had all the ingredients in my cupboard already!
Jen says
Carolyn, I have loved your recipes for years. They are more dependable than any other recipes I have tried, and usually more delicious. Now that I have been following you for a while, and I see other blogs feature recipes that are similar, I can tell if it’s just co-incidence, or if I should be suspicious. I rapidly lose respect for anyone who would stoop so low as to steal recipes, and my computer browser never seems to find its way to their blog after that. I know that you have many readers who feel likewise. Keep going, Carolyn! We value your integrity!
Carolyn says
Thanks, I truly appreciate your support.
Vera says
I came for the brownie recipe I stayed
For the authentic reply. Will be following closely now!
Quick question… do you activate the gelatin or just put in powder and it activates in the liquid ingredients?
Carolyn says
Thanks! 🙂 You should be able to just add the gelatin in with the dry ingredients. If it’s Knox gelatin, I personally haven’t tried that in these brownies. Several readers say it works fine but another said it clumped up a bit.
Stacy Hansen says
OMG! So sorry you have to deal with this kind of stuff! Love your recipes!
Christy says
You are the only person I follow regularly who not only gives credit where credit is due but also makes sure that your followers know to do the same thing. Thank you for the delicious and simple recipe.
Carolyn says
Thanks so much, Christy.
Rochelle says
Great reply, Carolyn! Love your very ORIGINAL recipes.
I tried this recipe w/o the gelatin and chips, but added walnuts. It was great. Thanks.
Angelica says
Seems “Jane” lost her tongue? Carolyn, anyone who’s read your blog or tired your revipes can see what a great, honest baker-creator you are. Please dont feel you owe her your time!
Carolyn says
Thanks!
Mimi says
Love your reply!!!
Shannon says
I can’t wait to make YOUR brownie recipe! I’m new to keto and your site but I absolutely LOVE being able to come here and get solid recipes!!!!
Carolyn says
Thanks, Shannon!
Deanna says
THANK YOU! For having these amazing recipes! New to Keto, and, I told my mom, we need to look no further, this girl has got everything covered!
I made these brownies, and ordered all 3 of your cookbooks immediately & , when you have more, I will order them as well..
Life changing, and you are so appreciated, for all the hard work you do, in making and sharing your recipes~
Carolyn says
Thanks so much, Deanna! <3
Chrystal says
They are very yummy! I make then all the time 😁
Roger Lockwood says
Your recipe is nothing short of amazing! It is NOTHING like anything I have ever tried before. 100% original, and perfect just as it is, but on my third batch I added a tbsp of instant espresso powder to the brownie mixture and the ganache mixture as well. It was quite good. I would make these over other brownie recipes even if I wasn’t on the keto diet. You have my undying gratitude and admiration!
Carolyn says
Coffee and chocolate together is… heaven!
Cecily says
Carolyn, I respect your work very much and I have seen you several times acknowledge other bloggers that have perhaps inspired or giving you an idea. You are 100% in integrity! I give your website out all the time to other keto people who are struggling for some recipe ideas!
In Joy,
Cecily
Carolyn says
Thanks so much, Cecily. I truly appreciate the support. The blogger in question here, Gnom Gnom, actually reached out to me and said she could tell my recipe was not based on hers. So even SHE realizes it!
Cheyenne says
I think this is a bit of a ridiculous accusation. Not only are the ratios not that similar, but seriously…it’s a brownie recipe, not a trademarked original concoction. This is like accusing every single person who posts chocolate chip cookie recipes with their own twist of being copycats. If you are a baker, you should know that specific ratios of ingredients are key to baking success. I love that Carolyn works so hard to create keto recipes that rival the non-keto versions and it’s unfortunate that you are questioning her integrity.
MCWDLS says
Just curious, Jane, were you referring to the ingredients, THEMSELVES, being “exactly the same”? If that’s the case then, yeah, guess what, those are the basic ingredients for arguably most low carb/low sugar brownies out there, ever. But you used the word, “ratios” and even went so far to say the “ratios” were exactly the same… do you even know what the word “ratio” means? I think it’s a valid question, since the “ratios” are FAR from being exactly the same.
Anyway, I made these last night and they were phenomenal. I reluctantly brought some to work to “show off” to my friends who eat full-sugar everything, and they were STUNNED. These are so rich and decadent. I read the suggestion of possibly adding coffee, but, honestly, I just don’t think these need it. They are absolutely FLAWLESS!
Kathy Hopson-Holley says
Jane, this comment is completely uncalled for! Do you follow Carolyn? If you did, you would recognize her integrity! She is supportive of other bloggers and all of her followers!
These brownies are divine!!!
Shannon says
This comment is not true, and VERY rude actually.
Nikki Hilton says
Recipes aee nothing alike except for the basoc ingredients everyone uses in brownies, even then…they arent even using the same ratios. Your comment was rude and incorrect
Lori says
Jane –
Seriously? Why would you assume Carolyn’s recipe was “inspired” by Gnom-Gnom? Maybe Gnom-Gnom was inspired by Carolyn! Also, as other commenters have said, the two recipes are in no way “EXACTLY THE SAME”. Did you even read Carolyn’s recipe?
Linda says
Perhaps gnom-gmons recipe is VERY INSPIRED by this blog! Think before you post
Tracy says
Wow, Jane. Sounds like you need to eat a brownie and chill the heck out!! And since your mother evidently wasn’t successful in teaching you kindness and manners- allow me, because my children seem to have grasped the concept better! 1. (In the words of Thumper…I’d hate to be accused of taking someone else’s words/ideas! 🙄) If you can’t say something nice, don’t say anything at all. 2. If you can’t be kind, be quiet. 3. Never use your words to try to tear others down. 4. The people who need love the most, ask for it in the most unloving ways. Do you need love, Jane?
Carolyn, I appreciate your recipes so much. You do an amazing job of creating recipes and also crediting others. Sometimes you just can’t fix…people with negativity issues. Don’t let that tarnish your tiara, girlfriend! Just remember, hurting people hurt other people. Perhaps Jane needs a hug!
Kimberly Ernstrom Brink says
I was just looking at Gnom Gnom’s recipe before this one. Now I’m definitely making this one just to piss off Jane. 😂
And now I’m following this page because I really liked the authors response.
jkim says
PS. I have your EKDe book and just discovered that its brownie recipe has only 1 net carb. How have I managed not to make these? Maybe it’s the 90+ degree weather–I’m reading recipes instead of actually making them.
Denise Emry says
In my pre low carb days, I enjoyed white chocolate chips in my brownies. I don’t see any sugar free white chocolate chips available. I have the cocoa butter and the molds your recommended, how can I turn those into sugar free white chocolate chips??
That’d be amazing!
Carolyn says
Oh Denise, I wish I wish someone would put out really good white chocolate chips. It’s tough to make on your own without the proper equipment to make it blend well. Anyway, I do have something but it’s not ideal. It’s the second recipe in this post https://alldayidreamaboutfood.com/white-chocolate-macadamia-nut-scones-low-carb-and-gluten-free/
Denise mry says
Thank you for the recipe! I will be baking this weekend if I can wait that long!
Love you site and recipes!
Allison says
OMG! I am blown away! I ran into the kitchen this morning to make these. Fudgy ooey gooey heaven! Such an easy delish recipe. I have been following you for almost 10 years now and you never dissapoint
Thank you for another delicious recipe!!
Karen says
Duuuuuude. Who even says that …. “exactly the same.” Obvs, not a devoted follower because we know your recipes. We know YOU and your very generous shout outs to anyone who may have inspired your creations. I can’t even. Happy you set the record straight (Sorry — I’m really annoyed by that comment.) For the record, you are the BEST — full of integrity and creativity. Thank you. You accomplish what the rest of us only dream about. AND – I’m dreaming about these brownies. Tonight. For Sure.
Carolyn says
Thanks, Karen. I appreciate it!
No Junk says
I tired these today. I always follow the recipe exactly first to see how it is supposed to be. I found them bitter with not enough sweetness. I also an a baker and I rework many recipes to my liking. I did add pecans because I like nuts in my brownies. Next time I will increase the sweetening and maybe add some liquid sweetener too.
Carolyn says
Sweetness is very much a matter of taste, especially if you have been doing sugar-free for a while and have lost your taste for overly sweet things. But I also wonder what kind of cocoa powder you used? Because no matter what, these should not be bitter. Also…what sweetener did you use?
Kayla says
Love love these brownies I myself use chia seeds to thicken I set it aside with the water and add in towards the end of mixing ingredients. It has never failed me..my only issue with this recipe is that I eat them all in one to two sitting because they are so yummy and there goes my carbs for the day lol
Laura says
Hi Kayla. I’m not sure if you’ll get notified of a reply to your comment, but I’m hoping you do. How much chia seeds do you use in your recipe? Thanks!
MJ says
Also, if you used powdered swerve, you do have to add about 50% more. Or use the granulated swerve then just follow the recipe
Darlene says
Wondering about this comment, MJ. I often sub the same amount of powdered and have not had a problem.
BTW, made these yesterday, excellent! This will be my go-to basic brownie recipe!!!
Christi M says
Amazing recipe! My go-to brownie recipe, for sure!
Allison says
Hi! Can you use regular Knox gelatin for this or would you advise I get the unflavored beef gelatin? I’m very unfamiliar with the products!
Carolyn says
I can’t say for sure but someone did just say on Facebook that they have subbed Knox and it works. I don’t like to guarantee it without testing it myself.
Nicole says
I just made these for our Canadian Thanksgiving and used Knox because I don’t have grass fed gelatin. They seemed to turn out fine.
My brownies took a little bit longer than 20 minutes to cook but my oven is sort of wonky. I was worried that there would be some sort of texture issue if I used the Knox but seems fine. At 23 minutes in my oven they have the cooked edges and gooey texture in the middle.
Nicole says
I just made these and they came out amazing! I did use the Knox gelatin and it was fine. They remind me of the 2 bite brownies they make up here in Canada. They are not overly sweet but not too bitter either. The texture is gooey but not thin. I love them! For those who like it a bit sweeter, add a bit more Swerve to your liking. Thanks again Carolyn for another amazing recipe!
Carolyn says
Thanks so much!
Melody says
What swerve do you use. I so new at this. I purchased swerve confectioners. Is this the correct one for brownies.
Thanks
Carolyn says
When I say simply “Swerve” it means the granular (as saying “sugar” always means the granular kind). That said, you can easily use the powdered here and in most recipes. You just can’t do it the other way around, because frostings and glazes always need powdered and granulated Swerve would be awful in them.
Melody says
Thank you. I made them today. They were fabulous. I did add about 25% more of the powder sugar.
Catherine Bast says
Hi Carolyn – Just want you to know that I appreciate the integrity of your recipes. I have made items from other bloggers, only to throw many of them out. I wonder sometimes if they have even made them themselves. But not so with your recipes, they always work and I can trust them. Thanks so much for all the hard work and testing that you do.
Allison says
I made these today. They are wonderful. I did add 1/2 tsp of instant coffee granules to give a “richer” chocolate flavor. I bet using brewed coffee instead of water would do the same.
Carolyn says
I love putting coffee in chocolate recipes. Great addition…I might even write it into the recipe!
Nicole says
I made this today and it had an amazing flavor. The texture was almost like a light airy moose, not chewy. I know it has to be something I did incorrectly because of all the amazing reviews. Do you have any tips that might help me get it to that chewy state?
Thank you,
Nicole
Carolyn says
Without being in your kitchen with you, it’s hard to say. But it definitely shouldn’t be light and airy. Do you know what brand of gelatin you used? What about sweeteners?
Marisa Fabrega says
Definitely add the coffee to the recipe! Just made them with a shot of lungo coffee instead of water…amazing!
Thank you Carolyn for making low carb doable during the holidays!!
Just got 2 of your books 😉
Casey says
Love this idea!!
Heather Guymon says
Made these today and they are so fudgy and delicious! The beef gelatin has been such a game changer in all my keto baking. Thanks for the fantastic recipe!
Isabelle Regester says
Could coconut flour be used instead of almond flour? Thank you for all your delicious recipes and various tips on baking along with comments on ingredients!
Carolyn says
It could, I think. I haven’t tested this recipe with coconut flour but 2 to 3 tbsp would be about right. It’s worth trying!
Kerry says
I’m so glad I read through the comments. I’ve been hankering for brownies, but I’ve developed a sensitivity to almond flour.
Libby says
Any idea if these will perform the same with, say Lakanto instead of Swerve?
Carolyn says
I would imagine so but I can’t say for sure.
Ciru says
I used 1/2 cup powdered Lakanto sweetener, the golden variety, (measured after zapping it in magic bullet into powder form) and it was just right. I added 1/2 tsp espresso powder too, otherwise followed the rest of the recipe as written.
This was the best tasting brownie recipe I have ever made, and believe me as a chocolate lover I have tried TONS of them!
Carolyn says
Delighted to hear it!
Lori says
I have tried so many low carb brownie recipes. But, this one is now a family favorite! I even ate one for breakfast today.
Carolyn says
Thanks so much!
cherrytomatopie says
yummy! I’m glad you are creating “plain” recipes haha. I have used the base of some of your “fancy” brownie recipes, but I like that you’ve perfected a “plain” dense fudgey brownie. I made your chocolate chip recipe last week and it’s delicious! I’ll admit that I forgot to order the chip mold and have been snacking on the chocolate before my runs each day. I might have to make another batch this weekend for these brownies. Thanks for all you do Carolyn!
Maryssa says
OMG! It’s amazing this recipe! I make this morning and finished so fast. Do not mind the above comment on plagiarism, I have tested the recipe and yours is superior.More economical and more fudge (I baked for 20 minutes). Tks for share!
Angie B says
Hi! Just made these using brewed, dark coffee in plac of the water. They turned out ultra-rich and fudgey! Absolutely UH-mazing!! Thank you for making Keto, friendly 😉
Carolyn says
Anther person mentioned the coffee. I adore coffee in my chocolatey treats so I might just write it in there!
Janelle says
Aaaaaah don’t write it in there, lots of use don’t drink coffee and won’t have it on hand! Put it as an option, so weirdos like me can still make the recipe!!
LaWanda says
Hi Janelle! You certainly make a valid point about us non-coffee drinkers. That is why I purchased Espresso powder. It makes anything chocolate taste so much more chocolaty! On the other hand, my husband drinks coffee so I think I will add the real deal!
Kristen says
Made these yesterday, and they are delicious. The name is not wrong! These are my favorite low carb brownies that I have made, and I have been baking low carb for three years. I had been contemplating the ones in EKD (which I love!), and made these instead. Delightful.
Marina says
Hi Carolyn I am new to this keto lifestyle and have been making several attempts to make my favorite desserts healthier with the low carbs but they’ve been coming out so bitter and nasty. Your recipe seems so much simpler to follow I am ready to give it a try again. For the swerve sweetner… is it granulated type or confectioners type? Also if I dont add the grassfed gelatin will that have a bad effect on the taste? Thanks for the recipes btw!
Carolyn says
It’s granular Swerve. Your brownies won’t suffer in flavor at all, they just won’t be as chewy and dense.
Cathy says
I can’t wait to try this recipe, But I have a quick question. Are you using Dutch processed cocoa powder or the darker stuff? Thank you for yet another wonderful recipe!
Carolyn says
Dutch processed, although I think either would probably work.
Ang says
These are so amazing! Go make them now! Best keto brownies I’ve ever made! YUMMM!
Sarah says
Mmm, I’m making these right now! Maybe you have a cheesecake brownie recipe I should have followed (I haven’t searched yet!) but I added a cheesecake layer and swirled things together – so far they smell divine!
Carolyn says
I don’t have cheesecake brownies but I do have Brownie Cheesecake! https://alldayidreamaboutfood.com/brownie-cheesecake-low-carb-and-gluten-free/
Mellissia says
Did you bloom the gelatin or just use it granular? My husband made These and didn’t bloom it because he had no idea about gelatin We are going to bake them and see what happens. But for future reference did you bloom it? I love your recipes and your cookbooks in actually making the New Mexican style pork chops from everyday ketogenic.
Carolyn says
No blooming. It goes in with the dry ingredients as a powder.
Kim says
My favorite brownie recipe so far! I used Lakanto monk fruit/erythritol blend and Knox gelatin and they came out great. Thanks for the recipe!
Susan says
Oh, another fantastic adidaf treat! I actually subbed Surkin golden for the Swerve, added a TBL of espresso powder, and a few Trader Joes’ Dark Chocolate nibs in addition to the chocolate chips, walnuts.
Wonderful!
And a plug for the newest cookbook….love it!
Maria Brent says
Thanks once again. I never could have stayed with low carb eating without you when I first started in 2012. And THANK YOU for giving the weight info (grams) re the alm flour. Helps so much when baking.
I, too, buy your books. Becasue they are useful, and truth be told you have contributed to my being healthy, and that is a great gift to me.
Deana W. says
Hi! Wondering if the nutrition info was calculated using the chocolate chips?
Thanks!
Deana
Carolyn says
Yup! I always calculate the nutrition based on whatever I actually use.
Portia Iversen says
Hi, these look wonderful! I’m vegetarian and I’m wondering about trying to sub agar agar for the gelatin – any thoughts? Thanks for all your excellent recipes!
– Portia
Carolyn says
Sorry I can’t help you there. Never used it.
Renuka says
Hi Portia, did you end up trying it with agar-agar? Would love to hear how it worked.
I’m in the same boat_ vegetarian. Squeamish to use beef gelatin. The results do sound great, but still squeamish nonetheless….
Denise says
I always read reviews on recipes but normally don’t post my own opinion, but I have to chime in on these brownies. They are the best low-carb brownies ever! I used Hershey’s special dark cocoa in mine since I prefer dark chocolate. So good! Thank you!
Emily says
Hi Denise! I just wanted you to know that “special dark” cocoa powder isn’t actually any deeper in chocolate content than regular (high quality) cocoa powder. They just dutch the powder, which means they add additives to it which makes it look darker in color. Unlike dark chocolate, You are actually probably getting less cocoa flavor using “dark” cocoa powder.
I learned this recently and felt duped, so I thought I would share. 🙂 Have a good day!
Margaret Thompson says
I made these yesterday for a Birthday party we had in order to have a low carb / sugar free alternative to those who did not want a full fledge sugar carb loaded cake. They were such a hit! Even those who normally don’t eat the sugar free stuff tried them & were amazed they were sugar free & low carb.
The recipe was simple to put together & the taste was perfect. Thank you!
Brenda Springfield says
Just made these and I love, love, love them! They don’t have the cooling effect taste that Swerve sometimes has. BTW, I’ve followed you for years and consider you to be a woman of integrity and great creativity – not a copycat. Thank you!
Robin says
Thank you! Thank you! I’ve been wanting to make fudgy brownies for us for so long! I didn’t see them on your site…my oversight I guess. Eager to try these and others and I’ll let you know how we like ‘me. I like to keep us as low carb and sf as possible and hubby has been longing for fudgy brownie…to be continued. You Rock!
Barb says
I’ve made these twice so far and the whole family loves them – if they win my two girls over, they’re a keeper in my book!! Great recipe.
Rosanna says
Heard your One-bowl Brownies are amazing. Can you share this recipe please? Thanks!
Carolyn says
No, I am sorry. Those are in Easy Keto Desserts https://amzn.to/2BdOfBP
Nancy says
These are now my go-to brownies!!! Incredible… thanks for sharing this!!
Should I keep them in the refridge, or is on the counter for a couple days ok?
Carolyn says
They are fine on the counter for 2 days but should be refrigerated after that.
Rachel says
Thank you for the recipe ! The flavour is amazing 🙂
I do have a question. How critical is the gelatine ? I made them this morning and they rose nicely and as mentioned , the flavour is great , but I found the texture to be a tad … watery? I’m wondering if it’s because I left out the gelatine entirely or if maybe I could have added a bit less than the 1/4 cup of water?
Thanks again !
Carolyn says
I think that either your cocoa powder or your almond flour is the more likely culprit if the are watery.
Nicole Foster says
These are fantastic! My husband (who doesn’t like sweets or eat low carb) said, “These are good. They don’t taste diety at all.” lol I think that’s the best praise you could get!
Bryan Martinez says
Chocolate is my life and if you’re saying a non-sweets addict approves then I am definitely trying out this recipe!
Matt says
These are legit my new favorite keto brownies! So close to the real thing, it’s insane! I did add a touch of espresso powder, and some chopped pecans to mine as well, which put it over the top. Definitely try this recipe!
Redsnapperuk says
Seriously, how easy are these to make? I had some almond milk I needed to use up, so use that instead of water. They are in the oven now and can’t wait for the family to try them! xx
Katie says
These we hands down the BEST keto brounies I have ever tried! So delicious! They will be my go to brownie recipe from now on. I made your caramel sauce to drizzle over top and that was perfect too… YUM! Thanks for creating such amazing recipes!
Carolyn says
So glad to hear it!
cherrytomatopie says
So I made these but for some reason I thought the recipe said 1 tsp of salt (which it doesn’t) so they were suuuper salty haha. The texture was so fudgey though! I couldn’t get past the excess salt however so they went into the compost bucket (womp-womp). I will try them again and be sure to follow the recipe this time 🙂
Nicole says
Can I use regular gelatin that isn’t grassfed? I have an orange box of Knox gelatin in my cupboard.
Diane says
Just made my 4th batch of these fantastic brownies!! Thank you so much for all your hard work and experimenting so we can benefit. I made one little mistake and forgot to add the water but they turned out perfectly anyway. Would you mind explaining the purpose of the gelatin (I use it – just curious about how it works) – hopefully I’m not asking you to repeat yourself…I read everything posted, but might have missed this. Thanks again and keep on keeping on!!
Carolyn says
In this recipe, the gelatin really helps give the brownies some chewiness. Not quite sure how it does that except that it gels things a bit together!
Robin says
Well, I didn’t have the gelatin. Hubby can’t get past the cooling effects of Swerve (I don’t get it) so I use xylitol and stevia. I must have baked them too long as they weren’t fudgy. ??? Help. Just gotta get some fudgy brownies!
Carolyn says
Well, you’ve changed the recipe significantly so I don’t really know what to say. They may bake very differently using xylitol and without the gelatin, I can’t guarantee the fudginess.
Terese says
I made these today and they are amazing! I did make a couple of small changes – reduced the Swerve by half (so just 1/3 cup), as I personally find it sometimes to be a bit too sweet. I also added 1/3 cup of unsweetened organic shredded coconut (having just seen Carolyn’s Almond Joy Brownies recipe made me hungry for coconut!). I love how chocolately and chewy they came out – and not too sweet! I’ve never used the gelatin in baking before but I’m a convert now – they hold together very well! Love your recipes Carolyn!
Carolyn says
They all sound like great tweaks to me!
Curtis says
Hello,
I’m currently baking these in the oven. I didn’t have a 8×8 baking pan so i used an 8×8 glass dish. I put them in for the recommended time and they are still quite a bit liquidy in the middle. I’ve monitored it for another 10ish minutes and I think they are done. The toothpick came out clean in the middle… I was just curious if you’ve made these with a glass dish and I didn’t see any other commenters ask this.
Very easy recipe to follow by the way, great recipe writing 🙂
Thanks!
Carolyn says
I haven’t made them in a glass dish but the time difference would likely be due to that because metal reflects the heat so much more.
gwyn says
I had the same experience using a glass pan!
Alondra F Hayes says
Oooohhhhh. I had the same experience. This makes sense!! I just kept checking until they were set, about 15 minutes extra.
Robin says
You say significantly because of the change in sweetener only? Interesting. You did say the gelatin could be left out. Maybe I should try to make it with the gelatin. Just grosses me out as I don’t eat meat. Don’t understand why the sweeteners would change it so much. ??? Ideas?
Carolyn says
Why sweeteners would change it? Well for one, erythritol is non-hygroscopic, meaning it does not attract moisture and it tends to be harder and drier. Xylitol attracts much more moisture and doesn’t harden as easily. It’s a big difference.
Carolyn says
Also I believe you said you used some stevia. If it’s liquid or powdered stevia that’s very concentrated, it has no bulk. So you changed the bulking agent in the sweeteners which again is a big change. Swerve adds bulk to the recipe because it has a crystalline structure like sugar.
Robin says
Thank you so much for your quick and detailed answer! Much appreciated and will really help me with future recipes.
Barrie P says
So yummy and one bowl. This was my first recipe using Swerve and was impressed how close to sugar it was. I can’t wait to try more recipes from your website.
Sharon Wilson says
Could these be frozen? I probably would be able to finish the entire batch. As I only cook for myself, I prefer not to make huge bakes as it’s too much temptation for me. If they can be frozen, how should they be stored and for how long?
Carolyn says
I didn’t try freezing them but I can’t see why not. Cut them ahead of time, wrap them up tightly and freeze for a month or two.
Roger Lockwood says
Not only can they be frozen, if you take the out of the freezer and microwave them for 30 seconds you will be treated to an out-of-this-world experience, akin to a chocolate lava cake, only better because of the peanut butter layer. I’m obsessed.
Carolyn says
Dude! Why didn’t you tell me this earlier???
Barbara B says
Try wrapping them inside wax paper, then portion them in a plastic baggie, then put them inside a freezer plastic bag. I have been doing this for years, with portioned burger meat, LC chocolate chip cookies, Carolyn’s waffles, muffins (slice in half first), etc. Works like a charm.
Kate says
Made these with a cheese cake layer. Perfect.
Janelle says
What recipe did you use for the cheesecake layer? And did you prebake the brownie layer first for a bit? Thanks!
Katrina says
I just made this last night and they turned out amazing!!! I have made 2 other brownie recipes, both with unsweetened baking bars and they turned out either really dry and crumbly or too bitter! These were perfect and some of the best brownies I have ever made, carb or no carb! I had to stop myself from devouring half the pan 😉 Thank you for this recipe!!! I can live life happily knowing that I can still have brownies lol
Rebecca Miller says
Hi Carolyn,
I like your website, it always looks fresh and inviting when I come in to search those wonderful recipes. I was looking for a brownie recipe; and now I have lots to choose from. I’m learning to “recook” and rebake” by using your books, I have 2 of them and use them all the time. I sometimes have bad days when I give into the processed foods but my taste buds have changed! letting me taste that waxy, oily, ughy stuff; I was able to throw it out!!
Carolyn says
Good for you!
Joan says
The flavor of these was amazing! The texture did not turn out chewy and they were a bit too wet after baking. Mine were more cake-like and the bottom texture a bit wet with the chips sunk at the bottom with almost a layer of gelatin-like mousse around the chips. I will try again. I am not sure what I might have done wrong.
Carolyn says
Hi Joan, sounds like you may have needed a bit more flour or a bit more cocoa powder. If the chips were sinking to the bottom, then the mixture wasn’t quite thick enough when you poured it into the pan. Variations in both almond flour and cocoa powder can affect the consistency a bit. Try a few tbsp more almond flour or one more tbsp cocoa powder.
Rachel says
Hi Carolyn,
Made these yesterday (and may have already eaten 4 brownies…) I actually subbed in xylitol (I don’t think I’ve seen Swerve in the UK) but left everything else the same and they were great! Super moist, perhaps a touch more cakey thanks to the xylitol but I left them fairly underbaked so definitely still got the fudginess! As a T1 diabetic I tend to just eat ‘normal’ food with everyone else cause none of the crazy stuff I’ve seen marketed as ‘diabetic’ is actually low carb, nor does it taste good, but these were super, and no worries about a large dose of attempted-to-be-perfectly-timed insulin either. I’ve tried a few of your recipes now and will keep coming back for more!
Carolyn says
Rachel so glad to hear it. It’s tough being Type 1 (I am not) and figuring out how and when to eat!
Diane says
I’ve now made these 6 times and every batch has been wonderful. My latest batch, instead of almond flour, I subbed about 25g or 2-3T of coconut flour and I left the water out (by mistake). They still turned out wonderful! I find if I cook them just until the edges of the mixture around the glass 8×8 pan looked fully cooked but the middle still looks a little wet and as long as I have the courage NOT to touch or cut the brownies until they are completely cooled, they are a perfect fudgy brownie – in texture and taste. Thanks again for such a marvelous recipe!!!
Gina says
Just made these tonight and they are amazing! Whenever I am on a search for a recipe I always check your site first and I haven’t had one fail me yet.
Carolyn says
I love hearing that. Thanks Gina!
C says
Can you clarify if you use powdered or granulated swerve sweetener? Thanks!
Carolyn says
If I don’t say powdered, than it’s granular.
Bobbie Jean says
Can’t wait to try. Can I use Knox unflavored gelatin? Thanks
Carolyn says
I am not exactly sure it will work the same but I think some readers have done so.
Kestrel says
I used Knox and it was fine.
Cheryl says
I’ve been trying to find a gooey brownie recipe. These are delicious. I just took a big spoonful. Will make again.
Kestrel says
I have Type 1 Diabetes and have been looking for the best low-carb brownie recipe that won’t raise my blood sugar AND that my carb-eating boyfriend will also like. We both LOVE these brownies!! I used Allulose instead of Swerve for the sweetener (because it’s easier on my blood sugar), and it worked out great. THIS RECIPE IS AMAZING!! I sent the link to my mom, who has Type 2 Diabetes, right away. These will be a staple in my house, for sure. I took some artsy pics of the brownies, but it looks like I can’t post them here. Thank you, Carolyn, for adding a sweet treat to my life. #TypeOneGrit
Carolyn says
So glad they suited you!
Lauren K says
Hi Carolyn! I was wondering if I can add red wine to these and if I can use coconut flour and what the measurements would be, if so? I DO know coconut flour can be a very thirsty flour and I don’t want them to turn out dry. At the same time, I don’t want to ruin them with adding ingredients I’ve never used in a brownie recipe before, haha.
Carolyn says
This is not a coconut flour recipe. Sorry.
Tamera Alexander says
These are the BEST Keto brownies I’ve ever made. And I’ve made a ton of them. Thank you, Carolyn, for all the hard work and experimentation you do so all we have to do is stir them up and bake! Eating like this makes the Keto lifestyle a joy! And your recipes greatly contribute to that.
Tricia says
I’ve just recently discovered you and your website! I think I’ve found the holy grail of keto! I bought your EKK cookbook and am loving everything I’ve made so far. I’ve shared your website with keto friends. Thank you for blessing the low carb world! You are amazing!
Carolyn says
Thank you so much!
Sarah says
I ended up needing to bake my batch of brownies for about 35 minutes, much longer than the 15-20 minutes in the recipe. I double checked that I’d followed the recipe as written, so IDK. They still turned out very tasty. They’re most fudgy at room temp, so if you store them in the fridge be sure to let it sit out for a bit before eating. When cold the fudgy texture is less apparent.
CJ says
I made these just a bit ago for my son’s birthday. He follows Keto. Hubby and I kinda do.
I had to sneak a taste out of the corner-gosh they are yummy!!
Thanks for sharing this.
Carolyn says
Glad you like it!
LIRAZ says
HI CAROLYN!
I LOVE ALL YOUR RECIPES. IAM FROM ISRAEL.
I HAVE SO MUCH INSPIRETION THANKS TO YOU.
I OLSO BOUGHT YUR WONDERFUL BOOK EASSY KETO DESSERT!!
I HAVE USAD GRANULATE GALATIN IN MY COUNTET IT IS KOSHER AND MADE FROM FISH BONES.
IT IS NOT POWDERY.SO IN THIS RECIPE AND OLSO IN YOUR DOUBLE CHOCOLAT COOKIE IN YUOR BOOK IT TURNS GREAT BUT I FELT SOME PIESCES OF THE GELATIN BEETWEEN MY TOOTH. DID YOU USW POWDWE GELATIN AND SHOULD I NEED TO MAKE THE GELATON POWDERY IN A COFFE GRIND?
THANK YOU SO MUCH!!
Carolyn says
The gelatin I purchase is a powder already. I am not sure how granulated gelatin works, I’m sorry. You could try making it finer in your coffee grinder,
Dawn says
Hi! Can you use Swerve Confectioners?? Thank you
Holly Kearns says
Can you substitute coconut flour for almond flour? That’s all I have on hand at the moment. Thanks.
Carolyn says
You can try 1/3 the amount. I can’t guarantee the results.
RenuKa says
Hi Holly did you try with the coconut flour? How did they come out?
Amanda Carroll says
I just made my version of these and my husband and I are super impressed.
I lost my gelatin so I had to substitute and pray it came out ok. I subbed 3/4 tsp guar gum instead of the gelatin. Also I didnt have Swerve I used a mixture of 1/3c stevia monk fruit blend and 1/3c pyure. Also I disnr have any chocolate chips but I used 1/2 a chopped up Lillys dark chocolate bar.
They came out slightly more cake like than a fudgy brownie. But still super yummy!
Carolyn says
Glad to hear they still worked!
Rita Sullivan says
Hi,
I made the brownies tonight for the first time. I loved the flavor, but I had the same issue with the batter being too thin. It was thin before I added the water. I appreciate the advice to add more Almond flour, but I’m still perplexed how the batters can vary so much in consistency. The edges were done and delicious, but the middle was more like a pudding. Thanks Rita
Carolyn says
Hey Rita. It could be the almond flour brand but it could also be the cocoa powder since some seem to contain more fiber than others (and fiber thickens things up). There are so many things that can change the consistency as well, like the sweetener, the size of the eggs, etc.
GabbyOne says
I made thesee, except for the grass fed gelatin, used regular. These are very chocolatey, and fudge y, but they have a taste, I just cant explain. Haven’t figured what it could be. I added walnuts. I may make a truffle with them.
Leslie says
I made these last night and they are delicious. I didn’t have gelatin so I left it out and they are still great. They are a little crumbly in texture (probably from missing gelatin) but super moist and fudgey. Mine took a little longer to bake, maybe 20-25 minutes. I will definitely be making them again!
Carolyn says
Glad you still liked them!
Kim in MN says
Made these brownies this morning to enjoy with a cup of tea on a blustery, chilly Minnesota Fall afternoon. They are hands down the best keto brownies I have made in the past 2 years! Thanks for another great recipe!
Stephanie b deal says
OY — these are flipping amazing and my husband and I love, love, love them! When you add some low-carb vanilla ice cream on top of the warm brownie they become OVER the top delicious! Thanks so much for this recipe!!!
Lori says
Hi Carolyn,
I’m going to make these tonight. Have you ever used another sweetener like xylitol or allulose? I’m just wondering if that will change anything.
Thanks as always for the wonderful recipes. Everything I’ve tried has been amazing!
Jen says
I just wanted to say THANK YOU for an amazing recipe! I made it without the gelatin as I didn’t have any and they turned out perfectly! It was a hit with my whole family….even picky kids!! Thank you so much!!
Erica says
I made these tonight and they were not good 🙁 My batter looked great until I added the water then it had a strange color and consistency? They were really eggy looking in consistency after baked. I am guessing did something wrong because of others reviews and your photo. Would it change the recipe if you used Stevia instead of Swerve? Thanks!
Carolyn says
Yes. It would change the recipe significantly because Swerve provides bulk and consistency and stevia does not. These sweeteners are not interchangeable.
LIRAZ says
HI CAROLYN!
I HAVE ON HAND ONLY THE 9 UNCH SQUER PAN. I BONT WANT MY BROWNIE WOULD BE TO THIN.
WAHT CAN I DO?
THANK YOU SO MUCH.
Carolyn says
If that’s all you have, just make it in that and set the timer for 5 minutes less. Watch carefully and take them out when they seem right. They will be thinner, there is nothing you can do about that.
Anne says
I made these to bring to a tailgate/birthday celebration today. Everyone there was blown away by how good they were! Perfectly moist, great texture and great flavor! Thank you for the wonderful recipe! Can’t wait to try them with the salted caramel version next.
Carolyn says
So glad you like them!
Carli Kassing says
Can I sub for coconut flour? I want to make these for my diabetic grandmother but she’s allergic to almonds.
Carolyn says
You can but I am not quite sure what the consistency will be and you will only need about 3 tbsp of coconut flour. Your other option is sunflower seed flour.
Jennifer says
This brownie is my first keto dessert ever – and it’s a winner. Mine was oddly more on the airy side at first (Too much mixing? Baked too long?), but became nice and dense after a night in the fridge. You have a new fan (especially after reading your perfect response to the earlier comment – thanks for being a blogger with integrity).
Carolyn says
Thanks, Jennifer. What brand of gelatin did you use? Not sure that would be the issue but I am curious if it is.
Jennifer says
Knox Gelatine – the only gelatin I could find in my supermarket. Btw, I made another batch and forgot baking soda that time and they turned out fudgy. Also delicious!
Claudia says
I made these for the first time today and they turned out GREAT! I’m controlling my diabetes through diet alone and your recipes really help make that possible. My mother is pre-diabetic, so I am taking this batch (minus one piece that I sampled, ha ha) when I visit my parents this weekend in the hopes of convincing her that healthy treats can be tasty and easy to make 🙂
I wonder how well these freeze. Hmm, will have to experiment with that…with the next batch, this one will be devoured quickly, I’m sure — thanks for another favourite, can’t wait for your book on soups to come out!
Kathleen says
These brownies are an absolute game-changer. The taste is incredible. But the texture! The mouth-feel is so fudgy and amazing. I brought a few when I visited my dad, a diabetic. He LOVED them and couldn’t tell they were sugar-free (and flour-free, for that matter.) He even called me the next day to ask if I left any there (no, because we ate them all!) One note, because cocoa powder is the largest ingredient, the better the cocoa powder, the better the brownies. I used half Hershey’s and half extra dark French cocoa powder I got at a gourmet store. Totally worth it.
Carolyn says
I am SO delighted to hear that! I agree, good cocoa powder is a must.
Jessica says
I have been keto for almost 4 years now (125lbs gone!), and have baked many keto treats. This brownie is not only my favourite keto brownie recipe out there, I think it may be my favourite keto dessert recipe, period. Yes, it’s THAT good. Tastes exactly like the real deal. Pop them in the fridge and they take on the consistency of cosmic brownies! This recipe is a game changer.
Carolyn says
Congrats on your amazing weight loss!
Aseel says
I made them today and I highly recommend all of you reading this to try it this is awsome thnx for the incredible recipe
Kristie says
Hi there. I made the skickerdoodle blondies yesterday, and these brownies today. While the taste is amazing, both of them were not set. I checked the temp in my oven, and I cooked both recipes 5-10 minutes longer when they didn’t appear that they would firm up. Any suggestions? I used all ingredients in the recipes.
Carolyn says
Not sure what to say. They set fine for me (obviously) and the majority of the readers who’ve tried them. Any chance you are using extra large eggs? If not…then keep baking until set. That said, you risk drying them out too much if you keep baking. I prefer my brownies on the fudgy side.
Sara says
Same here. I had to bake for a total of 30 minutes to get to the doneness stated in the recipe. They were not overcooked. I just figured itsadofference in ovens and popped them on for a bit longer, checking periodically. I also did use “jumbo” eggs, so that could possible be the cause. Otherwise all was fine!
Carolyn says
Yes, larger eggs would DEFINITELY contribute to this. Glad they worked out though. In baking, you should almost always use large eggs and if you can’t then you cut down the amount of eggs. In this case you would use 2 jumbo eggs to match the 3 large eggs from the recipe.
Kristie says
I didn’t use extra large eggs, as I only ever buy large. However I DID add some water to thin them out, so maybe that was it. I just made them again and they are currently cooling on the counter. This time I didn’t thin them out, and I used Swerve confectioner’s sugar. They already look much more like a “traditional” brownie, so I’m anxious to give them a try.
Annmarie says
Excited to make these brownies! Ok, so I can skip the gelatin? Since I’ve began Keto I find myself running to the store daily either for eythritol, psyllium husk, protein powder etc etc… all I want is something sweet to make!!! Also, can I use Stevia powder instead of Swereve? Any help would be appreciated and glad I found your blog ♥️
Carolyn says
You can skip the gelatin but they won’t be as chewy. As for stevia, I don’t recommend it with chocolate, it’s very bitter. And in this case, it may change the end result because Swerve is a bulk sweetener and stevia powder is not.
Missymonypenny says
What would make them salty? U didnt call for unsalted butter so I’m thinking she may have mismeasured. Us she used Lakanto. I did see others do that & were fine.
Mario says
Ok after reading the recipe, I decided to try it!!
After the brownies are done baking, after they cool for a bit, they are still a bit wet.
Would putting them in the fridge after be a good idea? To help solidify the entire brownie pan??
Carolyn says
If you want them more firm, the fridge would be fine.
Kathy says
We made this according to your ingredient list and it turned out to be chocolate soup! What did we do wrong?
Carolyn says
Well it’s hard to say for sure. What brands of almond flour and cocoa powder did you use? What sweetener? How big were your eggs?
belle says
how much avocado oil should be used instead of butter? i cant wait to try these!
Carolyn says
1/2 cup but you might find you don’t need water.
Tiffany says
Carolyn, these are baking now, and i barely could stop eating the raw batter long enough to stick the pan in the oven.
Question, are your carb counts net or total carbs?
Thanks so much for all your hard work and fantastic recioes.. i have all of your book (except e-books, i keep missing those) and waiting on your bewest book to arrive..3 more days!!
Congrats on all of your success and God bless!
Carolyn says
Carb count is total, but not including erythritol because it has zero impact on blood sugar. if you do net, simply subtract the fiber.
CHRISTINE says
Hi Carolyn! I would just like to say THANK YOU! This is the first keto brownie recipe that was a success for me! Iv’e been on a hunt for a good tasting desert recipe and I’ve not seen one until now. This was so easy and yummy! My kids love it too! Thank you once again! I’ll make it for Thanksgiving and see if my cousins think it’s any different from the regular brownies that are full of sugar. I can’t wait to try your other recipes.
Carolyn says
So thrilled you like them!
Alex says
Great recipe! Made this for my keto mom & aunt. Did not include gelatin and used all the water, batter did come out thin so when baking I added an additional 10min to bake time and it came out great. It was sweet and had good chocolate flavor(could get a little more)! Would recommend to new keto bakers. Thanks for the recipe!
MJ DLC says
These are excellent. I have made these now 5 times and my non-keto husband and co-workers love them! I always feel nervous baking anything that isn’t described by weight but somehow this comes out perfect everytime. Oh and I love to squeeze in gelatin in my diet and this is a perfect vehicle for it. I also substitute coffee for the water, a tip I found delicious from another of your recipes. Thank you!
Carolyn says
So glad you like them!
Katrina says
I make these all the time! Thank you for all of your hard work. Even my Keto skeptic kids like these!
Carolyn says
Hooray!
Dahlia Rahman says
I pretty much always have these ingredients on hand, however, my bf is vegetarian, and he loves eating my keto desserts, but i also want them to have that chewy texture is there any kind of sub you would recommend instead of just leaving the gelatin out??
Carolyn says
Oooh boy. I wish I knew. You might try 1/2 teaspoon xanthan or guar gum but I am not sure it would quite do the trick…
Lydia says
Hi!
Let me just put this out there…THIS IS THE BEST BROWNIE I HAVE EVER TASTED!!
I had accumalated numerous keto brownie recipes over the year.
I saw this recipe and I was blown away! I literally deleted EVERY other brownie recipe I had!
This is it…I don’t even bother with other brownie recipes anymore.
And I love how easy and quick this is to make.
My 8 year old nephew actually requested that I make it for him for his birthday. He loves them
Thanks Carolyn for being sich a wizard with low carb recipes. Every recipe of yours is a total hit with everyone.
Carolyn says
Wow, Lydia… Thank you!
Lori Sherrill says
I made these last night along with your white chocolate chips. They both were delicious. My husband and I have been Keto/THM for almost a year now, and I try new recipes almost daily. He said this was the best dessert I’ve made yet, and he doesn’t even like brownies! Thank you!! I think I’ll try them with white chocolate chips next :).
Carolyn says
Wow, thanks so much!
Runa Haque says
Hi, I made this last night following each and every steps. But unfortunately, it came out really grainy crystallized sugar! I used exact ingredients and measurements as you mentioned. Does this happen with swerve ? Or have I done anything wrong ….like not mixing the swerve till it melts in the butter ? Otherwise, the othe texture came out pretty good ! I hope you can help me out with any suggestions !
Carolyn says
It’s hard to say what went wrong here because I’ve never had that issue. You don’t need to mix the Swerve until it melts, it usually doesn’t re-crystallize in baked goods.
Sierra Schwartz says
I don’t know if it was the sweetener I used (xylitol and allulose) but I baked as instructed, about 18 minutes at 350. I took them out to cool. They looked done but when I cut into then it was a disgustingly under-cooked disaster. I had to reheat my oven and out then back in for 15 minutes. I’m just hoping I can salvage them.
Carolyn says
Sorry but the sweetener makes a HUGE difference and I cannot guarantee the results when you use something different. Swerve is non-hygroscopic, meaning it does not attract moisture. Both xylitol and allulose are more hygroscopic. They simply DO NOT bake the same way and would result in a gooey undercooked brownie.
Katie says
Why isn’t gnom gnom credited for this recipe? It’s surely her recipe with added baking powder and gelatin…. a bit disappointed in you!! I’ve been baking all my life and I know for a fact that two people never get to the exact same measurements by chance. I’ve also been a reader for a while and you talk a lot about morality blah blah blah. Walk the talk!
Carolyn says
Blah blah blah. How on earth are these the same measurements?
Mine takes 1/2 cup almond flour, which is 50g. Hers takes 70g. Close but not the same.
Mine takes 3 eggs. Hers take 2.
Mine takes 1/4 cup water. Hers takes none.
Mine takes gelatin, hers takes none.
She is not credited because she has had NO PART in this recipe, not even a little bit. If you’ve been a reader for a while, you would know that I always credit my source. ALWAYS. So I am walking the walk AND talking the talk, thanks very much.
Want to know the real source of my recipe? Me. Because in my book Easy Keto Desserts, I created a 1 Bowl Brownies recipe that was similar to this one but it takes avocado oil, no water, and no gelatin. Want to know the date I created that recipe? December 14th, 2017. How do I know that? Because I use a system called Evernote which records my recipe notes, the date they were created and every date that they were modified.
That is long before she posted her recipe. Done. Thanks for reading! Thanks for not believing in a recipe developer who has been around a lot longer than most. Take care.
Not Katie says
Don’t even worry about her! You simply can’t control ignorant people. Just made these in muffin tins. Awesomeness!
Mary Ellen Scott says
Wow, this recipe is a keeper! Fantastic slightly warm with a spoonful of whipped cream.
Lisa says
Newbie baker here….are you supposed to measure out a 1/2 cup of solid butter and then melt it or do you melt some butter and then measure out a 1/2 cup of melted butter? I did the first version and the batter was very thin making the 1/4 cup of water unnecessary. Brownies still tasted great but were really buttery and the bottoms were still wet due to all the butter.
Carolyn says
If your butter comes in sticks, then just melt a stick of butter. What brand of almond flour are you using and what sweetener? Those make a real difference here.
Lisa says
The sweetener I used was Truvia and generic almond flour from the bulk food store.
Carolyn says
So both of those may be part of the issue. if your almond flour isn’t really finely ground, it tends to allow the oils to seep out a bit. And swerve has oligosaccharides in it, which is a fiber and helps add bulk to the recipe.
Lisa says
Thanks so much for replying. I’ll make those changes for next time I make them!
Carolyn says
No worries. It’s tough because unlike regular flour and sugar, keto ingredients vary so much!
Lianne says
I’ve been wanting to make keto brownies for a while (been following keto WOE since this past February) but was always put off– the ingredients are expensive, and with every recipe I found there were either no reviews or several negative ones that were enough to make me hesitate to try them. When I saw this one, however, I was intrigued by the gelatin so I took the plunge and made them. *SO* glad I did! They turned out far better than I had hoped! I made them yesterday afternoon, put them outside on the porch to be sure they cooled completely, then took them to a friend’s house for supper last night. She’s diabetic so follows low carb, and we were both floored by how good they were. The true test, though, was that the 3 other diners with us enjoyed them, too! My husband thought they were “okay,” but he’s not a dark chocolate fan and these were very dark because I used extra dark cocoa (I also used store-brand regular gelatin with good results). Still, he ate every crumb of two brownies! The other two diners really liked them. Kudos, Carolyn! I can’t wait to try some of your other recipes!
Carolyn says
So glad to hear it!
Emily says
This is, by far, the best keto dessert i’ve tried! I finally switched to Lakanto after not being happy with swerve. I didn’t like the cooling aftertaste of the swerve and it ruined many things i’ve tried. Finally I purchased the Lakanto and tried this simple basic dessert. SO GOOD! Zero weird aftertaste, and the brownies were perfectly chocolatey and sweet. Thank you for sharing. I can’t wait to try some others from your site! I also hope to purchase a cookbook soon.
One thing I wasn’t sure of is when to take it out of the oven. The directions were quite clear, it was just hard to know how much of the middle should still be wet. I had to keep mine in a little longer than stated because it looked completely raw, but then suddenly it went from soupy to almost completely set! Watch it closely!
Anyway, make this recipe! Follow as stated, you won’t regret it. 🙂
Carolyn says
Thanks for the feedback!
Charissa says
Oh my goodness. I’m so making these this weekend. I might make a cream cheese topping. Thank you for another dessert to add to my list!
LIRAZ says
HI CAROLYN!
CAN I SUB THE COCO POWDER IN THIS RECIPE WITH A RAW COCA POWDER? IHEARD THAT RAW COCA POWDER IS MUCH MOR HEALTHY AND WITH RICH FLAVOR.
Carolyn says
You can certainly try it.
The Jarmans says
I looked thru Keto books at Barns and Noble when I was leaving the mall one day. I opened your “Easy Keto Dinners” and I immediately knew I had to have it. The book is beautifully laid out, easy to navigate, and every page had a recipe I wanted to eat right that instant. The pages in the back of the book have been so useful, too.
My husband and I have been cooking your recipes together and enjoying them ALL. I am a type 1 diabetic and it’s been so great cursing a flat line — no blood sugar spikes!
These brownies were so good, thank you for these amazing recipes. We can’t wait to get more of your books.
Carolyn says
Thank you so much and I am delighted to hear my recipes are hitting the mark!
Shelbi says
Hey, wanting to make these without having to run to the store with two littles…do you think this would be okay with sucralose? (I know it’s not ideal, but it’s what I have.)
Thank you!
Carolyn says
I honestly can’t say, I really don’t use it at all.
Shelbi says
Okay. Thank you, anyways!🖤
Brenda says
These look amazing! Do you have a frosting to go with it?!!
Carolyn says
Search “buttercream” in my search box and there is a great chocolate buttercream. Or if you want something more rich, search “ganache”.
Jackie says
Hi Carolyn! I made these last night at 10pm because of a brownie craving and woke up and had one with my morning decaf. They are delicious!!!! I’m DF Keto so I used avocado oil and the texture and taste was divine! Thank you for all your wonderful recipes!
Carolyn says
So glad you liked them! There is a version in my Easy Keto Desserts that uses avocado oil too. That’s a great sub.
LIRAZ HOD says
HI CAROLYN!
I LOVE THIS RECIPE .CAN I USE THIS BROWNIE RECIPE TO MAKE YOUR BROWNIE CHEESCAKE? AND IF I CAN HOE I MAKE THIS AND HOW TO BAKE IT{ THE BROWNIE IN YOUR CHEESCAKE RECUPE CONTAIN CHOCOLAT}.
THANS FOR THE REPLAY.
Carolyn says
Sure you can make half of this recipe and use it as the base for the cheesecake. You only want half. Bake it following the directions for the cheesecake.
LIRAZ HOD says
HI CAROLYN!
THANKS FOR THE REPLAY HOW I MAKE THE BROWNIE RECIPE A HALF? HOE I MAKE A HALT FROM 3 EGGS?
OR TO MAKE THE ALL RECIPE AND POUR HALF AMOUNT TO MY 8 INCH SQUER PAN?
THE BROWNIE IN THE CHEESCAKE SRAY FUDG? IT DINT TURN TO A SIMPLY CHOCOLATE CAKE?
THANTS CAROLYN .
Jessie says
Can we use collagen instead of gelatin. They almost look the same reading on them.
Thanks.
Carolyn says
Yes but one gels and one doesn’t. You will get better texture from gelatin.
Rebecca says
These were amazing!! The perfect texture and taste.
Carolyn says
So glad to hear it!
Vhm says
These are THE BOMB. I used Knox gelatin mixed with the water. No clumping. I included the Lily brand Chips and added one half cup chopped pecans. Yummalicious!
CJ says
Thank you for the great recipe! I made the brownies and they were soooo delicious! I really appreciate you for helping me to meet my weight loss goal by providing such wonderful recipes. If I could never have a delicious treat, I don’t think I could do it. Your books and recipes are truly helping me make progress while still enjoying food. Thank you! Thank you! Thank you!
Carolyn says
I feel much the same way, although my goals aren’t weight loss. 🙂 Thanks so much!
Bev says
I made these Fudgy Keto Brownies tonight. These were amazing!!! My husband is a big dessert guy and he loved them❣❣❣
Carolyn says
Hooray!
Andrea Sherman says
I just made these yesterday and they are delicious>. Not sure what I did, but after cooking for 20mins, mine where not done. I had to do an additional 20. I must have done something wrong.
Carolyn says
You’re not the only person to say this. A few questions: What sweetener, what cocoa powder and what pan did you use? Did you use a ceramic pan by chance?
Andrea Sherman says
I used Swerve granular and Ghirardelli premium baking cocoa. Yes I used a ceramic pan! This is my first recipe as I only started low carb a week ago
Carolyn says
Okay so I *think* it’s the ceramic pan that’s the issue. I need to test this out myself but I always use my metal pans for these brownies. But I’ve been reading up on the science of baking for a big keto baking book I am writing and the pan material can make a huge difference.
Andrea Sherman says
Thanks so much! I will try a metal pan. Btw,just received your cookbook🥰
Kelly Charbula says
Can I sub Truvia for Swerve? I’ve made several of your recipes without adjusting the amounts and they were too sweet. Swerve did not agree with me when I tried it.
Carolyn says
The reason it’s too sweet is that Swerve measures like sugar whereas Truvia is 2x as sweet as sugar. You need to cut back to HALF the amount.
Barbara Harris says
I made the one bowl brownies from your dessert cookbook. They were great, as is. I see from this recipe that I can sub melted butter. Can I sub walnuts for chocolate chips.
Now to my biggest question, my daughter n law sent me a huge bag of Bulletproof collagen protein powder, can I use it whenever Way protein is listed. If not what am I suppose to do with it? She add it to her morning coffee, but I have not problem getting enough protein, so I’m just looking at it on the shelf .
Carolyn says
Sadly, no. You can’t use collagen in place of whey in most recipes because it makes them gummy rather than helping them rise. I have trouble getting them to cook through, when I’ve tried it. But the collagen is so great for other things. I have some no bake recipes where it helps hold them together.
Yes, you can replace the walnuts with chocolate chips.
Brenda says
Good to know on the collagen with no bake recipes. Thx!
Susan says
These are a game changer! Loved the taste and omg so fudgy! Only issue I ran into was they deflated after coming out of the oven so became very thin. Not that it’s an issue because a little square goes a very long way but wondering if you may have any idea why they sank?My baking powder should be okay and I even found grass fed gelatin at my local grocery. Followed the ingredients to the letter.
Thanks for any input you can offer!
Carolyn says
What size pan did you use? They aren’t huge anyway but I used 8×8 and a 9×9 would make them thinner.
Susan says
I used an 8×8 pan. I will have to try these again and perhaps buy a new baking powder just in case- Either way thrilled to have found your recipes! This one is a keeper!
Carolyn says
Weird. I used 8×8 too and they puff up but not that much, and they shouldn’t sink too much at all. In fact, I just made another batch yesterday for a friend. Did you use gelatin too? What brand?
Alondra says
These are amazing. I made them last night. I followed the recipe to a T, but I had to bake them about 15 minutes longer than the recipe said. Who knows why, but they turned out delicious and the texture is perfect. I have followed you for years. I have all your cookbooks. Keep rocking it, because you are amazing! Thank you for all of your hard work!!
flowerpetal85 says
Can I use erythritol instead of swerve? Maybe I’m just more sensitive to it but I feel like swerve has an after taste….
Carolyn says
That should be fine.
Melanie says
These brownies tasted great! I had tried one recipe before and had tossed it out. They were moist and definitely curbed my sweet tooth. I did mix one packet of unflavored Knox gelatin to 1/4 cup of water and mixed. I then added 2 tablespoons of gelatin to the mixture. I ended up having to bake for a bit longer (26 mins at 350 degrees) but they still came out wonderful.
Carolyn says
Glad you liked it!
Julie Ortega says
I made this recipe just now. These are bomb! I had been making another keto brownie recipe from a different site thinking that it was the best it was gonna get to a real brownie but these ones actually taste like real brownies! Even my family loved them and they usually hate my low carb baking. Thank you so much for this recipe!
Marcie says
Made these tonight but with a few changes. I was concerned they looked dense in the picture so I added 1 tablespoon baking powder and instead of water I used buttermilk. I heard on a show that makes baked goods extra fluffy. Well it worked. They were perfect! (I also used 2 teaspoons vanilla and omitted the chips). Couldn’t be happier. Thank you for a wonderful recipe!
Erica B says
These are deliciously dense, indeed, as they’re supposed to be! A real, dense, slightly chewy brownie, not a cake-like brownie. 🙂
Carolyn says
So glad you like them!
Arlene Garcia says
Love the simplicity of this recipe!! I feel a lot of keto recipes are hit or miss. This was definitely a hit! I was surprised at how easy it was. I made them on Valentine’s day for my boyfriend and he liked them so much that he couldn’t believe they were keto brownies. I will add that I did not have the beef gelatin but I did have the knox unflavored gelatin and they still came out great. I also do like them more on the “crispy” rather than chewy side so I did cook them slightly longer and I loved it. Thank you for this recipe!
Eva says
Loved this recipe! I added about a 3/4 cup of walnuts and no gelatin. I did have to add about 2/3 cups more of almond flour as my mix was a bit watery. They came out delicious and cake like. I’ll be making this recipe again!
Carolyn says
So glad you like them!
Jennifer Williams says
OMG these are fantastic! and so easy to whip up! I made some other brownies that were “fudgy” and I hated them. These are my new favorite! Thank you!
Carolyn says
I am delighted!
Lark says
Question to the low-carb cooking and eating community here…Erythritol, I used it years ago when learning low-carb cooking. I recall foods made with this ingredient were delicious, but quickly causing quite a bit of abdominal discomfort to the point I began avoiding recipes with this ingredient. I didn’t see any comments that spoke of this. Anyone input on this? Any tips for making great brownies and desserts while minimizing the intestinal gymnastics? Really want to try these brownies, but concerned about the effects of the Erythritol.
Carolyn says
I think you might be getting it mixed up with other sugar alcohols. Xylitol, maltitol, and sorbitol all are know to cause GI distress in large quantities. Erythritol typically does not.
Brenda says
My brownies came out super oily, why do you think this happened?? I followed step by step the recipe.
Carolyn says
What brand of almond flour did you use?
Vanessa Rauguth says
I just made these for the first time last week and I am making them again tonight already. these are absolutely delicious and I have a hard time not eating more than 1. My bf who isnt lc loved them too. This will be on regular rotation at my house.
Carolyn says
So glad to hear it!
Layla says
I made some Keto brownies last year. And they were so bad that it took me 10 months to get up the gumption to try again. I used your recipe Carolyn because I trust you and I’ve tried other recipes by you and had good results. I only made two minors changes, I didn’t have the grass fed gelatin, I only had the Knoxx so I followed the direction of your other readers and added the gelatin to the water before adding it to the batter. No clumping. I don’t like to use all Swerve in my baking, I find I prefer the results if I use have Swerve and half Sola sweetener. So that’s the other change I made. But beyond those slight modifications I was true to your recipe.
I was concerned when I put them in pan as there really wasn’t much batter and when I spread it out it was very thin. I knew I didn’t put much leavening agent in there so I knew they would be very thin. But, I checked the images, and I went along and followed the recipe to the end.
I baked them until they were set at the edges but the center was still soft. And went through the long process of smelling chocolatey goodness until they were completely cooled.
They are not bad. They were not cakey in consistency, but they were cakey in taste, if that makes sense. Not chocolatey enough for me to consider them fudgy brownies, but from my non-keto baking I suspected that might be the case since they only use cocoa powder and no melted chocolate. And despite being completely cool they flaked all over the place and were too tender.
On the plus side, they satisfied the craving and I didn’t have to throw them all away with extreme prejudice like the last batch 10 months ago.
Carolyn says
The batter really shouldn’t be thin on the bottom of the pan… were you using a 9×9 pan, by chance? You can see from the photo that mine are nice and thick.
Also, I have to say that the changes you made may well be part of it. The Knox gelatine would probably be fine but the Sola sweetener may be part of the “flaking” issue and the being too tender.
layla says
Thank you Carolyn. Do you know think I could add a Lily’s Baking Bar, melted to make it more dark chocolatey?
Carolyn says
Sure. The batter may get pretty thick when you add it so be prepared to move quickly!
Liz says
I just made these and the flavor is spot on, I followed the recipe to a T ( baked for 20- knife test) . They came out mushy — still delicious but not portable ( I have to scoop them out ) . What did I do wrong? Underbake? Too much water maybe ? I’m goinng to make them again so any belo would be appreciated!
Carolyn says
Without being in your kitchen, I can’t be sure. Did you use a ceramic pan by chance? Or glass?
Liz says
Yes! I used ceramic, could that be it?
Lori says
Metal pans bake things faster than glass does.
Kristal says
Mine came out mushy as well. The only difference there Knox geletin and Splenda for sweetener? Were those big no-no’s?
Carolyn says
The Knox would be fine but the Splenda? That’s an issue.
maryse says
I made this tonight, they turned out quite delicious! I used golden monk fruit sweetener and pecans (I was out of chocolate chips). I baked it in a 9″ porcelain baking dish, (that’s all I had) it took ten minutes longer of cooking time. I will make this again for sure!
I have a question, I need to buy a 9″ square baking pan for that sort of thing, what would you recommend? What kind of bakeware do you use? Thanks!
Carolyn says
I almost always get USA Pan for metal pans. Very non-stick but also non toxic, and they last. For this recipe, I actually recommend the 8 inch so the brownies are thicker but you could do the 9 inch and bake them less.
Carolyn says
Oops, I forgot the link… https://amzn.to/2V9f3sG
Donna says
I want to make these to take to a party and put them in mini cupcake liners (parchment paper). How long should I bake them?
Molly Zemek says
Made these today and had two 9 year old boys declare they are “the best brownies we ever tasted”. I also topped them with your chocolate ganache, so they were over the top. Without the ganache they were still incredibly fudgey and full of chocolate.
Kara says
Here for the comments, haha! I was searching for a good Keto brownie recipe and found this! I made them immediately with my boys. They are still cooling but look AMAZING!!! Can’t wait to try them. Before I chose to make them I was reading the reviews and comments. When I saw how the owner commented back to Jane, I knew these brownies were going to be good! Love how you defended yourself, rightfully so! Felt like I met my match, haha! Keep up the good work. Thanks for this stellar recipe!
Carolyn says
Thank you, Kara! I appreciate your support.
Amy T says
Love following your recipes but have a question. I see you use Swerve often. When I use it things are great when warm but then when it cools it’s like crunching on raw sugar. Am I doing something wrong? Seems the same with Lankato so I recently bought granulated bocha sweet to see if it bakes differently. Substitute sugars are expensive so any advise on baking with them would be great.
Carolyn says
It’s a downfall of erythritol that it can re-crystallize. But that usually doesn’t happen in baked goods like muffins… mostly in custards and things with a high liquid content. For many things, you can do half Swerve and half bocha sweet but if you want a crisp cookie, Bocha sweet will not be your friend. It won’t crisp up at all. For cakes and such, it’s fine.
Suzanne Lanoue says
I made it but it’s very soft, more like a pudding. I’m going to put it back in the oven for a little bit. Hope it firms up. It’s delicious, anyway.
I would say, use unsalted butter because it’s a bit on the salty side. Or add in more sweetener to balance.
Keri says
If u leave out the gelatin do u still need the 1/4c of water?
Carolyn says
I don’t know, I don’t leave out the gelatin. Why don’t you make up the batter and see how it goes? If it’s pretty liquid already, skip the added water.
Cindy says
I just made these brownies (followed the recipe exactly) and let them cool for 1-1/2 hours. I cut them and they are very, very soft. So much that they fell apart when I took a piece from the pan. I know it states that they are ooey, gooey, so I don’t know if I should bake them longer or if that’s how they should be. I let them cook for the full 20 minutes. Are you supposed to be able to pick them up and eat or are they supposed to be so soft you can’t pick them up? Should I bake them longer and if so, approximately how much longer. I love all of your recipes and you’re my go to person for any type of food. Thanks so much for making and testing these recipes so that all of us may enjoy them.
Carolyn says
They do sound under-baked. That can happen if your oven runs cool or if you use a ceramic pan. You may want to put them back into the oven for 5 to 10. They aren’t bad for you, though. Just too soft.
Cindy says
Carolyn, thanks for your quick response. They were the best low carb brownies I’ve ever made and eating them with a spoon is not a problem – lol. I baked them for additional 10 minutes and they firmed up more. I’m thinking I may have used a smidge more butter than called for because I was using butter that I had cut from a butter round. Anyhoo, so so good and I don’t have to look at another brownie recipe because they are the BOMB!!! Thanks again, Cindy
Carolyn says
Hey, more butter is never a problem in my book! 🙂
Vicki says
Hi Carolyn,
I really want to make these brownies but I am unable to handle sugar alcohols like erythritol. Major, major GI upset.
I would still like to keep them healthier so I would like to use coconut sugar. In searching through the comments I see where you have commented on erythritol’s difference in texture and absorbability to other sugar alcohols and sweeteners. If I use regular coconut sugar do you think it will affect the texture or absorbability? I have done some research and found charts that show you decrease the amount of erythritol vs. regular sugar so I know I might have to adjust that.
I actually don’t have an 8 x 8 pan, I know crazy, right? If I cook these in an 8inch cast iron skillet do you think they will come out the same?
I was also wondering if you think we need to adjust for altitude? I see where some people have issues with the batter being too runny so I am wondering if this is the case? I live at about 5,000 ft.above sea level.
Thanks so much for your help! I was inspired enough by your recipes to purchase some grass fed gelatin and look forward to baking some healthy stuff for my hubby!
Carolyn says
Well I honestly can’t say for the changes what will happen. I think it will do okay in cast iron but an 8-inch circle is much smaller than an 8-inch square. Do you have a 9×9 pan? They will be thinner, though.
At altitude, you need to make some of the same adjustments that you do for regular baking.
Christopher Sorel says
oh heck fudgy please and never have put the extra chocolate on top as just swirl in my peanut butter or almond butter. Now have some new ways to try. Thank you
Tony says
Hey! You have a great blog, but honestly, you will make us your non American followers really big favour if you could post your recipes in metric system as well… 😎 I really do want to try more of your recipes and I’m sure the rest of the world would love that too!
Carolyn says
There is a little button in the recipe itself for converting. I haven’t done it for all recipes because it takes a great deal of time to go back through and edit them all.
Tony says
Somehow I missed it although I’ve read this recipe at least 7 times and I was actually looking for it- was it there from the beginning?
…. Anyway, thanks.
Do you think I can make these in the microwave?
Carolyn says
No, the microwave would not be good.
Elita says
Hi Carolyn, I love your blog, your cookbook and everything you do! One question, and I’m sorry if I missed this somewhere, but in the nutritional info you post, are the listed carbohydrates total carbs, or net? Thank you!
Allison says
Hey there, wondering if you can substitute coconut flour? I have a bit allergy and can’t use almond flour.
Carolyn says
Not in this recipe, but you can use sunflower seed flour. https://alldayidreamaboutfood.com/how-to-make-your-own-sunflower-seed-flour/
MARLA OSTEEN says
I made these yesterday and since I was using a ceramic pan I did have to bake them the full 20 minutes. Mine didn’t come out fudgy, they are more cakey. One roommate said they were too chocolaty (I like it!) and my other roommate said they weren’t sweet enough (neither are Keto or LC). I guess this means I have more for me!
Ann says
Came out cakey. :((
Carolyn says
Then you overcooked it.
Kayla says
I cant believe these are low carb they are AMAZING! I never need to waste my expensive keto baking ingredients on brownie recipes that dont work out, this recipe is PERFECT!
Carolyn says
Wow, so happy you liked it!
Linda A. says
Does the nutritional analysis include the chocolate chips which are listed as an optional ingredient?
Carolyn says
yep, it sure does. If I use them in my recipe, I include them in the counts.
Jen says
Carolyn, this recipe is truly gangsta. Best low carb brownie I’ve ever tasted. I used Knox straight in the mix, no clumping. Used Lakanto chocolate chips as well. Thank you for all your beautiful work! xx
Carolyn says
So glad to hear it!
Mary says
Made them yesterday and they were yummy! Only changes that I made was that I used 1 cup of allulose as the sweetener because I prefer it and 3 tablespoons of Myers dark rum instead of the water because I love rum Inn my chocolate baked gooods. Big hit all around. The alcohol evaporates during baking leaving a nice rum flavor. Thank you for all of our hard work. Love your recipes.
Carolyn says
Sounds wonderful!
Jennifer & Joseph Holt says
My husband and I made these about 10 days ago, used equate gelatin & decided we should’ve bloomed it with the water & then mixed it in.
We used the baking same pan you have but in silicone.
Our bake/convect oven cooks a little uneven so we forgot to turn them halfway into baking which made half of them PERFECT & the other half undercooked.
I finished the undercooked ones in the microwave & they came out a little more cake-like but I like my brownies both ways— fudgy AND cakey so I got the best of both worlds.
Since we didn’t premix the gelatin w/H2O, the texture was a little bit crystallized but when I warmed my brownies back up in microwave, as I like to do, the crystallized texture disappeared.
The taste is spot on & actually THE BEST brownie mix EVER!
These didn’t even make it past 2 days!
We ate them ALL!
SHAMEFUL, BUT TRUE!
EXCELLENT brownies!
We are making another batch today.
Thank you so much for this delectable recipe AND for sharing the nutritional information. 😉
It takes a lot of time to share this info with us & even MORE time & money perfecting it!
We also very much appreciate the HONEST reviews; not just overly positive ones that leave us scratching our heads when the recipe doesn’t turn out nor taste good like other’s recipes we’ve tried.
Renecha says
I’m excited to try this recipe as all of your recipe so far have been spot on. I am wondering if this can be adjusted for a 9 x 13“ pan? Instead of doubling or times 1 1/2? Also if adding powdered espresso how much do you recommend and do you add extra liquid?
Carolyn says
An 8 inch square pan has an area of 64 square inches. Doubling that gives you 128. A 9×13 pan has a square area of 117 inches. So they are close and doubling it is your best bet. It will be a bit thicker and may take a tiny bit longer to cook through.
Renecha says
Thank you for the prompt reply, Carolyn! Any tips regarding the powdered espresso?
Carolyn says
I actually use Via packets from Starbucks for recipes like this. Super easy and you don’t have to open a full container of espresso powder. T
Renecha says
Carolyn,
Thank you for the tips. I made a double batch in a 9×13” pan and baked for 25-26 minutes. I used 1 packet of the instant coffee (no extra liquid) and added pecans. When first out of the oven I thought I might have under baked them as they were very fudgy without much structure. They tasted so good that I wasn’t too disappointed. They did firm up after completely cooling and have structure and are still fudgy. Best of both worlds! I usually don’t have a problem with self control, but I keep going back for “just one more bite.” Thank you for sharing your culinary artistry with us!
Carolyn says
Yay!
KLinPDX says
Being NEW to Keto (<2 weeks new!), I searched for a recipe to satisfy my sweet tooth, namely chocolate. I went all in the first week and purchased sugar substitute (erythritol), Almond Flour, Coconut Flour, Xanthun gum, to name a few. Then, I found your recipe for Fudgy Keto Brownies! These are wonderful. I did not have grassfed gelatin, so I used regular unflavored plain gelatin and it worked out great. I slightly under baked them as recommended and they were moist, fudgy and a little chewy. Caveat, I typically introduce myself as one who "Can't bake to save my life", but these turned out so great, my carb eating husband could barely tell the difference between these and New Seasons Market carb loaded brownies. I put the left over 14 bars into the fridge and the next day they were even better, having solidified a bit, with better "chew".
Thanks for the introduction to Keto. I absolutely love your blogs and posts. I know how much work goes into testing and perfecting a recipe. You have made it so much easier than anyone could have imagined to follow Keto, but still enjoy REAL food!
Now, if we could just find a way to remove carbs from red wine, particularly PNW reds, I'd be over the moon 😉
Keep up the amazing work! Many Thanks!
Carolyn says
I’m so glad you liked them that much! 🙂
Heba Saudy says
OMG I am floored…this is an amazing recipe, just came out of the oven and i tried a piece…I am someone that does not usually like brownies, but this is delicious…I made it to take it to a friend’s home and just tried a piece and ended having 2 pieces…I think I will keep this batch for myself and make another one tomorrow for my friend…just one adjustment, I did not have sugar free cocoa powder at home but had cocoa nibs….so I used my coffee grinder and ended using cocoa nibs instead of cocoa powder, so the result was more like a blondie with cocoa nibs and chocolate chips…Oh and I used cream instead of water too 🙂 this recipe is a keeper….actually all your recipes are great…I tried so many and all came out perfect…Thank you
Stephanie Cooley says
I have made these brownies countless times. I have always made them exactly as instructed here. For my most recent batch, I added one tweet. A big dollop of Dukes Mayo! Turned out so beautifully! These are 5 stars as written. I was just doing a little experiment. Love love love these.
Carolyn says
Interesting!
Kristin says
I am really hoping to make these to take on my cruise next week! I recently found out i am sensitive to coconut and eggs, so i am having a bit of a tougher time finding recipes i can use. I apologize if you have addressed this already, but have you ever tried substituting water and flax seeds for eggs? Thank you for all of your amazing recipes, this is the first place I always go to for recipes!
Carolyn says
I haven’t tried it in this recipe but this one is pretty forgiving so it may turn out okay. They may be a bit more fragile, though.
Kristin says
Wonderful, thank you so much for taking the time to reply!
Kristin says
I wanted to let you know that these turned out really well! I used 3T of flax meal with 9 T of water, I mixed that together and let it sit for 5 minutes before adding it to the rest of the recipe. They are very moist, I did bake them for about 12 minutes longer than this recipe called for, and they really could have used a few more minutes. They are so delicious, I am so happy I have dessert on the cruise, thank you!!!
Carolyn says
So glad to hear it! Maybe at some point, I will do an egg-free brownie for people as a recipe on the blog. It’s tough to accommodate for all the various allergies and intolerances. I try to walk a middle road but eggs are a tough one to go without for baking.
Kristin says
Wow, these were amazing! They were still really gooey, so i put them in the fridge overnight. They were absolutely perfect for the cruise! I would say the consistency was between fudge and brownies, and i kept them cold during the whole trip. It was so nice to be able to have dessert on the cruise, thanks for such a great recipe!
Carolyn says
Glad it worked out!
Becca says
Quick Question, before baking tonight: Should I use powdered or granulated Swerve? Also, is Blue Diamond Almond Flour sufficient? I have noticed that it can cause recipes to turn out on the grainy side. Should I blend it beforehand, so that, the texture is a bit finer? Thank you in advance! I cannot wait to give these brownies a try. I love baking on a cold, rainy day.
Carolyn says
Hmmm, I don’t use Blue Diamond. I think it should be okay but I can’t say for sure. When I simply say “Swerve” it’s like saying sugar, which means the granulated kind. If I want you to use powdered, I always specify that… although it wouldn’t hurt to use it here.